Instant Pot Red Lentil Dal

Name: Instant Pot Red Lentil Dal
Prep time: 10 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup red lentils, rinsed and drained; 2 cups low-sodium vegetable broth; 1 cup light canned coconut milk; 1/2 cup chopped onion; 1 cup chopped tomatoes; 1 teaspoon coriander seeds; 1 teaspoon curry powder; 1 teaspoon garam masala*; chopped fresh cilantro (optional, for topping); fresh lemon (optional, for topping)

by Carrie Forrest, MPH in Nutrition | Feb 3, 2022

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This recipe for Instant Pot Dal is so easy! This is the perfect healthy vegetarian and vegan meal that can be made in just 30 minutes. Serve your red lentil stew with steamed rice for a hearty meal.

It’s unbelievable how easy and fast it is to make dal in the Instant Pot pressure cooker. Masoor Dal is an Indian lentil stew that is made with vegetables, lentils, and spices. This Instant Pot version is plant-based, easy enough for a weeknight, and packed with warm spices.

Lentils are a healthy food full of protein, fiber, and plant-based iron. Most lentils don’t need to be soaked before cooking, so they are convenient and easy to cook. This recipe uses red lentils which are a delicate type that break down quickly. See my other post for how to make Instant Pot Brown Lentils.

For this Instant Pot Dal recipe, you just have to cook the lentils with some chopped onion, tomatoes, spices, broth, and coconut milk. The result is a creamy, flavorful soup that you can eat right out of the pot.

Contents hide

1 Why You Need This Recipe

2 Key Ingredients

3 Recipe Steps

4 Recipe Tips & Substitutions

5 FAQs

6 Other Easy Instant Pot Recipes You Might Like

7 Instant Pot Red Lentil Dal

Why You Need This Recipe

You’re only 25 minutes away from a hearty, plant-based meal.
It’s a one pot dish with only 5 minutes of prep time.
The instant pot makes this red lentil curry flavorful without any work.
It’s naturally vegan, gluten-free, and dairy-free!

Key Ingredients

Red lentils – Red lentils are actually pink in color and you can find them near the rice and grains in the store (or buy red lentils online). Red lentils break down more much more than brown or green lentils for a creamy texture.

Vegetable broth – Vegetable broth packs in flavor with just one ingredient. It can be high in sodium though, which is why I recommend reduced-sodium. If you aren’t vegan and want to add more protein to your meal, chicken broth works too.

Coconut milk – Be sure to use canned coconut milk, not the kind in the carton. It makes this red lentil curry rich and creamy.

Onion – Onions mellow into a soft and sweet flavor once cooked. They add lots of flavor to the base of this curry. White, sweet, or yellow onions all work great.

Tomatoes – Tomatoes add sweet tomato flavor to the lentil dal. Look for a large, ripe tomato or use a drained can of diced tomatoes.

Spices – Coriander, curry powder, and garam masala give this lentil dal so much flavor. If you don’t have garam masala, check out this article on the best substitutes for garam masala.

Cilantro – Fresh cilantro is optional but recommended! It adds a pop of citrusy flavor.

Lemon – A squeeze of fresh lemon accentuates all the flavors in this dish!

Recipe Steps

Step One

The only real work you need to do for this Instant Pot Dal is to chop the onion and tomato, then rinse your lentils. Afterward, combine all of your ingredients in the Instant Pot.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Lock on the lid and set the time to 5 minutes on high pressure. You need to allow about 10 minutes for the pressure cooker to come up to pressure.

Step Three

Once the cooking time is up, let the pressure come down naturally for about 5 minutes. Then, use an oven mitt to remove the lid and then stir the dal.

Step Four

Use a serving spoon or ladle to serve the soup in smaller bowls. You can serve the soup with Indian Yellow Rice, Instant Pot Basmati Rice, or Instant Pot Coconut Rice, and top with fresh cilantro and a squeeze of lemon, if you like.

Recipe Tips & Substitutions

If you do not have garam masala, you can substitute ground cumin instead or try one of these substitutes.
Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days. Re-heat before serving.
Be sure to rinse the lentils to remove any dirt or debris. No need to soak them!
To cut down on prep time, buy pre-chopped onions and use canned diced tomatoes.

FAQs

Can I use yellow lentils for this recipe?

Yes, you can use red or yellow lentils.

Can I use full-fat coconut milk for this recipe?

Yes, you can! Full-fat coconut milk will have a slightly richer flavor.

Can I use cream in this recipe instead of coconut milk?

Yes, but then your recipe won’t be dairy-free or vegan.

Can I make lentil dal ahead and then freeze it?

Yes! You can make this recipe ahead of time and freeze up to 3 months. Reheat in a saucepot on low heat until thawed. Reheat and enjoy!

Other Easy Instant Pot Recipes You Might Like

Or, check out my index of healthy Instant Pot recipes.

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